Happy Sunday! As promised, I am making a different dip every week of football this year. Welcome to week 2: Buffalo Chicken Dip. James likes anything buffalo- literally anything- so when I saw this dip posted on one of my old Lancerette’s wall, I knew I had to make it. Luckily I got the recipe from my sister-in-law too so I was super prepared. It was really, really good and we couldn’t stop eating it!
Buffalo Dip (serves 2-4)
Ingredients:
1 10oz can of chicken, pulled apart with 2 forks
3/4 cup buffalo sauce
8 oz cream cheese, softened
1/2 cup ranch
3/4 cup cheddar cheese
celery sticks
tortilla chips
In a saucepan heat buffalo sauce and chicken. Add cream cheese and ranch and stir until incorporated and warm. Stir in cheese and heat until hot. Serve with celery and tortilla chips
Adapted from Emily Brezinsky and Jenae Quinn
Can’t wait to make this!!
hi Allie, just came across your buffalo chicken dip recipe, i wanted to share mine with you, i have used can chicken also and have found that boiling a boneless chicken breast taste much better, also i add blue cheese dressing to ingredients list too! Give it a try, i think you’ll like it much better
We love Buffalo Chicken Dip! And, it’s just as good cold! Great on Stone ground crackers.